Greek · Dinner
Greek Lemon Chicken Soup with Rice (Low-Chol)
Chicken breast simmered in lemon-brightened broth with rice and thickened with egg white avgolemono to keep cholesterol low. Finished with dill and black pepper, the soup is light, tangy, and comforting.
$4
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
411Calories
48.2gProtein
7.1gFat
38.6gCarbs
3.2gSugar
1.9gFiber
628mgSodium
72mgChol
1.5gSat Fat
790mgPotassium
90mgCalcium
2.6mgIron
0.5mcgVitamin B12
12mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Trim visible fat from chicken breast, dice carrot and onion, and chop dill. Bring chicken stock to a boil in a medium pot over medium-high heat.
2
Simmer
Add chicken breast, carrot, and onion to boiling stock. Reduce heat to medium and simmer 12 minutes until chicken is opaque and reaches 165F.
3
Simmer
Lift cooked chicken onto a plate to cool. Stir rice into simmering stock over medium-low heat and cook uncovered 12 minutes until tender.
4
Whisk
Shred cooled chicken into bite-sized pieces. Whisk egg whites with lemon juice until pale, then temper by slowly adding 120ml hot broth while whisking constantly.
5
Plate
Remove pot from heat, pour tempered mixture back in, and stir 1-2 minutes until silky. Stir in chicken, salt, pepper, and dill. Ladle into bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, trimmed of visible fat
- 3 cups720ml chicken stock, low-sodium
- 1/2 cup90g basmati rice, uncooked
- 44 egg whites
- 4 tbsp60ml lemon juice, freshly squeezed
- 2 tbsp8g fresh dill
- 11 carrot (120g)
- 2 tbsp20g onion
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
